Luke's Gastronomy

Downtown Kingston

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In a Nutshell

Culinary wunderkind Luke Hayes-Alexander melds classic & modern techniques to turn local ingredients into palate-expanding works of art

The Fine Print

Promotional value expires Apr 25, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as gifts. Limit 1 per table. Must purchase 1 food item. Not valid for delivery. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Dining out with friends can foster healthy relationships that might otherwise be limited to impersonal group texts or overly personal bathtime visits. Get a bite in person with a person with today's Groupon: for $40, you get $80 worth of haute cuisine and drinks at Luke's Gastronomy.

Hailed as "one of Canada's most intriguing, inventive and buzzed-about chefs" by the Financial Times, young gustatory guru Luke Hayes-Alexander started Luke's Gastronomy when he was 15 years old. Relying almost exclusively on local ingredients, Hayes-Alexander designs a menu of artistically presented dishes that blend classic, modern, and neo-futurist techniques, ideally suited as a gift for your local gastronome. Starters set appetites aflame, such as the 15th-century-style tête du cochon comprised of stuffed pork medallions accompanied by mushroom ketchup and quail egg ($10). Between courses, diners may cleanse their palates with a refresher of rabbit, pumpkin, black sesame, and ginger ($15) while deliberating how to shrink the restaurant into a gift-box-friendly size for the holidays. Come the main course, patrons feast upon delicacies such as the cosmic duck, a pairing of confit leg and pulled breast meat with caramelized onion, tomato, and marshmallow ($36). Quaffs include wines ranging from dry riesling to cabernet franc ($8/glass), vinted from free-range grapes grown at the restaurant's own vineyards.

Luke’s Gastronomy

Hailed as "one of Canada's most intriguing, inventive and buzzed-about chefs" by the Financial Times, culinary wunderkind Luke Hayes-Alexander became the executive chef at Luke's Gastronomy six years ago, when he was just 15 years old. Relying almost exclusively on local ingredients, Hayes-Alexander designs artistically presented dishes that blend classic, modern, and neo-futurist techniques. These dishes pair nicely with the wine list’s signature chardonnays and cabernet francs, each of which is crafted from free-range grapes grown at the restaurant's own vineyards.

Customer Reviews

Thanks for being part of GroupOn! We enjoyed ourselves immensely and are so happy to have experienced your work. Best if luck in the future.
Kelly S. · September 2, 2012
Fabulous food experience!
John B. · August 20, 2012
Really nice restaurant and excellent food, just too expensive to go there without the groupon especially considering the tiny portion sizes.
N A. · December 18, 2011
Merchant Location Map
  1. 1

    Downtown Kingston

    264 Princess St.

    Kingston, Ontario K7L 1B5

    613-531-7745

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